Minea Greco di Tufo by M. Kuehn
Having discovered the beautiful Greco grape about eight years ago at my favourite restaurant Il Cibo in Holland Park, I consequently seek it out whenever I can. Morrisons has impressed me on a couple of fronts, not least with a … Read More
Sainsbury’s Taste The Difference Ossau Iraty Cheese by M. Kuehn
I’d never come across this ewe’s milk cheese (and God knows how to pronounce it) but I am rather glad that I gave it a go. It’s a semi-hard Basque cheese that has a slightly sweet, nutty flavour and the … Read More
Sunday Lunch at The Arches W. Hampstead by M.Kuehn
What do we look for on our precious Sundays off, when those of us who are in the food business want a break from the kitchen and make a beeline for a relaxed atmosphere, a few, carefully chosen pals, decent … Read More
Mini Feta and Red Onion Tartlets by M. Kuehn
These rather scrumptious morsels are easy to put together, especially when you buy the short crust pastry (purists look away). They are great as finger food at parties or for a lunch served with a vibrant mixed salad. Make double … Read More
Christmas – a Time of Sadness and Madness – Help is at Hand by M. Kuehn
This time of year is utterly bonkers in Britain. Trolleys groan with unwanted gifts, enough food to make Gargantua vomit and a bucket of invitees whose company is about as engaging as Trump’s intellect. Apart from anything else, the sheer … Read More
Portobello Mushrooms in a Shallot and Cream Sauce by M. Kuehn
Sinfully rich, these mini portobello mushrooms have a lovely texture and flavour. They welcome the unctuous sauce with open arms and are so easy to make, even Donald Trump couldn’t get them wrong. TIP I like to spoon them onto … Read More
The Mighty Lobster by M Kuehn
The sweet, meaty flesh of a lobster, (freshly caught off the island of Skyros in Greece happens to be my favourite memory), sipping wine from a terribly elegant glass whilst basking in a spectacular sunset. If only I could bottle … Read More
The Perfect Poached Eggs by M. Kuehn
Who doesn’t enjoy a lovingly served poached egg, dusted with sea salt and eager to ooze a creamy yolk onto some toasted sourdough. It’s a highly pleasurable experience, due mostly to very superior ingredients and perfect timing. TIP I sometimes … Read More